Well this work expirience really upgrade me alot can???? I compare the food i cook now and last time and now is 1 sky one ground haha. 一个天一个地.

I only got 1 last thing to say about picotin before i post some picotin food pics. If u notice all the staff there go nick names so of course i have also, mine is SOTONG. There are alot of sotongs in the world but of cos CHEF sotong is unique here in a way of his own. Picotin just opened so we havent started out laundry service, so at the end of the day, we have to boil our dirty cloths in bleach solution. So i was looking for somthing to stir the huge pot, i did not want to use the tongs as i thought that it was usnsuitable to stir cloths when it was used to handle food. I went to the garbage and took a long FLOUROCENT LAMP and started stirring, then all the chef start laughing and scodling me(joking way), then i threw the lamp away, i still can find anything to stir so i foolishly take a TREE BRANCH and started stirring. Every one just burst la. Then got I sous chef his name is sunny, he said this one sotong for sure! SOTONG is his name. So for the 7 months i spent in there all the ppl just call me sotong, so ppl until the day i leave ulso duno my name la LOL!!!!

Carbonara

Vongole LInguinie

Prawn Linguinie

Im now going to continue talking about life in picotin......... starting with those people that i dont have any photographs of

Jenny Chef de Partie (Starter), this malaysian lady here joined the restaurant about 1 week after me if im not wrong. She is my function dictionary la, everytime i plan a function at home i will call her to get some ideas on what sort of food to prepare, she is real good with soups and appitizers. I really appreciate her help alot. There was once i worked breakfast shif with her, 2 person only, we had a damn good chat in the kitchen la. Went out with her recently to queensway ikea, had tea together. Plan to go buffet with her soon, if possible. Maybe we going to learn Japanese together, need to arrange time.

Aidil Chef de Partie (Pasta), i worked with him for only abot 3 months. He was the last pasta section head before i left. I think he is quite xiao qi at moments, but after all he is not bad. and chefs always get pissed easily. Hmm i gave him my locker when i left coz he so ke lian his locker on the floor so he had to kneel down to take his stuff.